This easy Jamie Oliver Moroccan Chicken is a quick, flavorful meal perfect for any night. Packed with vibrant spices, tender grilled chicken, and a zesty couscous, it’s simple yet satisfying. You can easily swap ingredients to suit what you have on hand, making it both versatile and delicious.
Ingredients Needed
- 1 red onion
- 1 carrot
- 2 higher-welfare skinless chicken breasts
- Olive oil
- 1 teaspoon ground cumin
- 125g (1 cup) wholewheat couscous
- 1 lemon
- Extra virgin olive oil
- ½ a bunch of fresh coriander
- 2 tablespoons (120g) natural yoghurt
- 2 teaspoons harissa
How To Make Moroccan Chicken
- Prepare the Griddle and Vegetables: Place a griddle pan or frying pan over medium heat to get very hot. Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
- Cook the Onion: Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
- Prepare the Chicken: Lay the chicken breasts on a chopping board, cover with greaseproof paper, and bash the thick end with the bottom of a pan to make the chicken even. Discard the paper, score a criss-cross pattern on top of the chicken with a sharp knife, and drizzle with olive oil. Sprinkle with a pinch of sea salt, black pepper, and cumin, then rub all over.
- Prepare the Couscous: Place the couscous in a bowl with a pinch of salt. Pour over 225ml (1 cup) of boiling water, cover, and set aside.
- Cook the Chicken and Onion: Add the chicken to the griddle alongside the onion wedges, cooking for 4 minutes per side, until golden and cooked through.
- Flavor the Couscous: Finely grate the lemon zest into the couscous, squeeze in half the lemon juice, fluff with a fork, and season to taste.
- Make the Carrot Salad: Place the grated carrot in a bowl, squeeze over the remaining lemon juice, add a splash of extra virgin olive oil, tear over coriander leaves, toss, and season to taste.
- Serve: Divide couscous between plates. Top with grilled chicken, onion wedges, and carrot salad. Swirl yoghurt and harissa together and dollop over the top.
Recipe Tips
- Pound the chicken evenly: Use a pan to flatten the thick end of the chicken breasts, ensuring they cook evenly and stay juicy.
- Don’t overcook the chicken: Grill the chicken for 4 minutes on each side. Check it’s cooked through by cutting into the thickest part.
- Let the couscous rest: After pouring hot water over the couscous, let it sit for a few minutes before fluffing it with a fork. This makes it light and airy.
- Season the carrot salad well: Make sure to add enough lemon juice and extra virgin olive oil to bring out the natural sweetness of the carrot.
- Adjust the harissa to taste: If you prefer a milder dish, start with less harissa in the yogurt, and gradually add more to suit your heat preference.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Moroccan Chicken cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Freeze: After the dish has cooled, wrap it tightly or place it in a freezer-safe container. It will keep for up to 3 months in the freezer. To thaw, place it in the fridge overnight before reheating.
- Reheat: Heat a little olive oil in a pan over medium heat. Add the chicken and couscous, stirring occasionally, and heat for 5-7 minutes, or until hot.
Nutrition Facts
Serving Size: 1 serving (based on 4/ 6 servings total)
- Calories: 524
- Total Fat: 30g
- Saturated Fat: 6g
- Cholesterol: 110mg
- Sodium: 935mg
- Potassium: 732mg
- Total Carbohydrate: 27g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 37g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Sticky Chicken
- Jamie Oliver Jamaican Jerk Chicken
- Jamie Oliver Harissa Chicken
- Jamie Oliver Chicken Satay
Jamie Oliver Moroccan Chicken
Description
This easy Jamie Oliver Moroccan Chicken is a quick, flavorful meal perfect for any night. Packed with vibrant spices, tender grilled chicken, and a zesty couscous, it’s simple yet satisfying. You can easily swap ingredients to suit what you have on hand, making it both versatile and delicious.
Ingredients
Instructions
- Prepare the Griddle and Vegetables: Place a griddle pan or frying pan over medium heat to get very hot. Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
- Cook the Onion: Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
- Prepare the Chicken: Lay the chicken breasts on a chopping board, cover with greaseproof paper, and bash the thick end with the bottom of a pan to make the chicken even. Discard the paper, score a criss-cross pattern on top of the chicken with a sharp knife, and drizzle with olive oil. Sprinkle with a pinch of sea salt, black pepper, and cumin, then rub all over.
- Prepare the Couscous: Place the couscous in a bowl with a pinch of salt. Pour over 225ml (1 cup) of boiling water, cover, and set aside.
- Cook the Chicken and Onion: Add the chicken to the griddle alongside the onion wedges, cooking for 4 minutes per side, until golden and cooked through.
- Flavor the Couscous: Finely grate the lemon zest into the couscous, squeeze in half the lemon juice, fluff with a fork, and season to taste.
- Make the Carrot Salad: Place the grated carrot in a bowl, squeeze over the remaining lemon juice, add a splash of extra virgin olive oil, tear over coriander leaves, toss, and season to taste.
- Serve: Divide couscous between plates. Top with grilled chicken, onion wedges, and carrot salad. Swirl yoghurt and harissa together and dollop over the top.
Notes
- Pound the chicken evenly: Use a pan to flatten the thick end of the chicken breasts, ensuring they cook evenly and stay juicy.
- Don’t overcook the chicken: Grill the chicken for 4 minutes on each side. Check it’s cooked through by cutting into the thickest part.
- Let the couscous rest: After pouring hot water over the couscous, let it sit for a few minutes before fluffing it with a fork. This makes it light and airy.
- Season the carrot salad well: Make sure to add enough lemon juice and extra virgin olive oil to bring out the natural sweetness of the carrot.
- Adjust the harissa to taste: If you prefer a milder dish, start with less harissa in the yogurt, and gradually add more to suit your heat preference.
Jamie Oliver 5 Ingredients Sticky Chicken